There's a lot more to Green Tomatoes than their fried version. These crisp, green tomato pickles make good use of the end of season hangers on. They should be chilled before serving.
5 lbs. green tomatoes
6 T. pickling lime
5 quarts water
6 cups sugar
3 3/4 cups pickling vinegar
3/4 t. salt
2 cinnamon sticks (each about 2 inches)
6 whole cloves
1/2 t. celery seeds
Cut the tomatoes into wedges. Dissolve lime in water. Using an enamel pan or crock, soak tomato wedges in solution 6 hours or overnight. Drain and rinse in several changes of cold water. Drain.
Combine sugar, vinegar and salt. Tie the cinnamon sticks, cloves and celery seeds in a cheesecloth bag. Add to syrup. Bring to a boil and simmer for 5 minutes.
Add the well-drained tomatoes. Boil, uncovered, about 20 minutes or until the tomatoes are clear and the syrup is thick.
Pack into sterilized jars. Pour in the hot syrup and seal. Process in a boiling water bath 25 minutes.
Chill the tomatoes before serving.
Questions about canning? Go to THE expert on canning http://www.freshpreserving.com/getting-started